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Beef Chuck Roast?

Anybody ever put one of these on the egg? I was just at Sam's and they had a few of these that looked great. Certified Angus Beef. May get one and inject it and throw some rub on it and see how it turns out.

cooked at about 275 dome. I wanted to get it to 200, where I could pull it. I should have given it more time - it only got to 165 but the kids were hungry . Had two thick pieces - chopped one up and used for tacos - delicious because they absorb a ton of smoke. The other I froze and will use for chili.

Thanks for the replies. So does it fall apart like a pulled pork or is it something I can slice like brisket? Sorry for the ignorance but this is new territory for me. Every time I see a good cut at the meat counter, my head starts a spinnin.

Thanks for the replies. So does it fall apart like a pulled pork or is it something I can slice like brisket? Sorry for the ignorance but this is new territory for me. Every time I see a good cut at the meat counter, my head starts a spinnin.

Cook to 205 and it will fall apart easily. I am a huge fan and like better than pulled pork. I just mustard, rub and smoker.

MattmanI plan on two hours per pound at 250 dome, but if I am in a hurry it always takes longer. Worchestershire coating, indirect pull around 200. It is still dryer than pork in my opinion, but makes a nice change.Bob